Saturday, September 11, 2010

The Pluot Thickens ...

Buy lots of deep-red, organic Dapple Dandy pluots
from Gilmore Farms at Farmers' Market
Let pluots get really soft and juicy
Wash pluots
Pit and quarter pluots over a pan to catch juices
Simmer 'til soft
Add a splash of lemon juice

Freeze in containers for a remarkably flavorful, jewel-crimson sauce that in deep winter will awaken your memories of summer. Layer the pluot sauce with Coconut Quinoa Pudding. Serve it atop ginger ice cream. Brighten up your morning cereal with a slathering. Heat it up and add Dijon mustard, salt and pepper for a sumptuous sauce for pork.

Or just eat it. Sometimes the simplest thing really is the best.

1 comment:

  1. Hi Becky, thanks for your kind words on my blog. I love the title of this post, and it is serendipitous since I got five pounds of free plums yesterday that they were giving away at my farmer's market because they were so soft. I was thinking of making some kind of sauce or galette (like your previous entry), but I think they're too soft for a galette. This sounds perfect! Glad to have found your blog. Cheers!